Snow Balls

Ingredients

• 1/2 cup butter
• 2 1/4 cups flour
• 1/2 cup sugar
• 1 1/2 t. baking powder
• 1/2 cup milk
• 4 egg whites

Method

1. 1

   Cream the butter; add sugar gradually.

2. 2

   Sift flour with baking powder and add alternately with milk, add whites beaten stiff.

3. 3

   Steam for 40 minutes in buttered cups or mould.

4. 4

   Serve with fruit or sauce.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 85. The excerpt below is the record exactly as published.

r 214 cups flour 2-3 cup sugar 4 t. baking powder 1 egg V2 t. salt 1 cup milk Cream butter, add sugar gradually, egg well beaten; sift baking powder with flour and salt and add alternately with milk. Bake 35 min. Serve with lemon sauce. LEMON SAUCE. y2 cup sugar 2 T. butter 1 cup boiling water IV2 T. lemon-juice 1 T. cornstarch ■ 1-16 t. salt Mix sugar and cornstarch, add water gradually. Cook 5 min. Add butter and flavoring just before serving. PLUM PUDDING. 3% C. flour 1 t. ground cloves 1 C. seeded raisins 2 t. ground cinnamon 1 C. currants 1 C. molasses (warmed) 1 C. chopped suet 1 C. milk 14 lb. chopped citron 1 t. soda It. salt Mix all dry ingredients except soda. Add milk slowly, sift soda into molasses and add to rest quickly. Put into an oiled melon mould. Steam 4 hours. When done cover with English walnuts, sticking them in about % inch. Pour a glass of brandy over all. Ignite the brandy, place on table while burning. Serve with hard sauce flavored with nutmeg, cinnamon and wine. 164 THE WORCESTER DOMESIC SCIENCE SCHOOL. CREAM PUFFS. y2 cup butter 4 eggs 1 cup boiling water 1 cup flour Put butter and water in saucepan. When boiling add flour all at once; stir till smooth. Remove from fire, add unbeaten eggs one at a time. Mix thoroughly. Drop by spoonfuls on buttered sheet iy2 inches apart. Bake 30 min. in moderate oven. Make incision in top large enough to admit filling. CREAM FILLING. % cup sugar 2 cups scalded milk i/8 t. salt 5 T. flour 2 eggs 14 t. lemon extract Mix dry ingredients; add egg slightly beaten. Pour on scalded milk. Cook 5 min. Stir till thick; cool and flavor. COFFEE CORNSTARCH PUDDING. 2-3 cup strong coffee 1-3 cup sugar 2% T. cornstarch y± cup cold water y2 cup English walnut meats Put coffee in double-boiler; add sugar, dissolve cornstarch in cold water and add. Cook till thickens. Add chopped walnuts. Pour in moulds. Serve with whipped cream and sugar. CHARLOTTE RUSSE. 1 cup cream 3 T. powdered sugar 1 egg white V2 t. vanilla Beat cream till stiff. Beat egg white stiff; add gradually, sug.ir and flavorig. Combine with cream. Line glass cups with sponge- cake, cut in narrow strips, or lady-fingers. Fill with mixture. Gar- nish with Angelica or cherries. Serve very cold. DATE FILLING. 1 lb. dates Grated rind and juice of one 1 cup water lemon 1 T. sugar 1/2 T. butter Cook all till soft. Spread on bread. CARAMEL PUDDING. % cup brown sugar 3 T. cornstarch 2 cups milk 1 t. vanilla y2 cup water 1 egg Melt sugar. Add water. Stir till dissolved. Scald milk, add cornstarch moistened with milk. Cook 5 min. Add caramel, egg well beaten. Cook 1 min. Add vanilla. Pour into mould. Serve with whipped cream. LABORATORY COOK BOOK. 165 SNOW BALLS. V2 cup butter 21>4 cups flour ■ V'2 cup sugar S1/^ t. baking powder Y2 cup milk 4 egg whites

Cook this with the app: pantry check, scaling, and the assistant.